FRUIT LAMBIC

Hanssens Cassis

Hanssens Artisanaal • Flemish Brabant Belgium

Spontaneous Bottle Conditioned● 6% ABV

Blackcurrants steeped in lambic at roughly 350g per litre, macerated six months in oak. Hanssens brews nothing and never has: the lambic underneath this is bought from brewers and blended at Dworp. Bone dry, with none of the sweetening most fruit lambic gets, so the fruit arrives as acidity rather than as jam.

PERFECT FOR
✦ The Curious Palate☾ Quiet Reflection🍂 Autumn Evenings
Ask the Monk
FLAVOR PROFILE
BlackcurrantTartOakBarnyardBone Dry

Tart, fruity and vibrant, with notes of blackcurrant, tart, oak, finishing crisp and dry.

SERVING

Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.

6-8°C

CHARACTER
DryDrySweet
LightLightFull
SoftSoftBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Vivid ruby-red, brilliant, with a pink-tinged head
Aroma
Blackcurrant, Tart, Oak
Taste
Dry, medium-bodied, blackcurrant, tart, oak, barnyard
Finish
Dry.
BEER DETAILS
Style:
Fruit Lambic
ABV:
6%
IBU:
0-10
Origin:
Flemish Brabant, Belgium
Glassware:
Lambic Glass
CELLAR5 to 10+ years

Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.

PERFECT PAIRING

"A foil for rich game or duck, and the rare beer that can follow a dessert without being sweet itself."

Stews & Game

Stews & Game

Carbonnade, venison

Poultry

Poultry

Roast chicken, duck

Chocolate

Chocolate

Dark chocolate, tart

Cook this: lapin a la kriek, vol-au-vent (chicken in puff pastry), or a dark Belgian chocolate tart or speculoos.

AVAILABILITY

Rare, limited distribution

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Special Occasion

Rare or strong, worth the hunt.

II

Flavor & Aroma

IOn the nose
  • Blackcurrant
IIOn the palate
  • Blackcurrant
  • Oak
  • Barnyard
IIIThe finish
  • Tart
  • Bone Dry

Blackcurrants steeped in lambic at roughly 350g per litre, macerated six months in oak. Hanssens brews nothing and never has: the lambic underneath this is bought from brewers and blended at Dworp. Bone dry, with none of the sweetening most fruit lambic gets, so the fruit arrives as acidity rather than as jam.

III

Story & Heritage

ABOUT THIS BEER

Blackcurrants steeped in lambic at roughly 350g per litre, macerated six months in oak. Hanssens brews nothing and never has: the lambic underneath this is bought from brewers and blended at Dworp. Bone dry, with none of the sweetening most fruit lambic gets, so the fruit arrives as acidity rather than as jam.

On the Fruit Lambic style, Lambic base fermented with whole fruit (cherries, raspberries, etc.). Can range from sweet and dessert-like to dry and tart depending on the producer.

Explore the Fruit Lambic guide Source: Birrapedia
BREWERY

Hanssens Artisanaal

COUNTRY

Belgium

REGION

Flemish Brabant

STYLE

Fruit Lambic

IV

Glassware & Ritual

The Lambic Glass
THE LAMBIC GLASS

For wild & sour ales

A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.

01

Serve well-chilled

Cool tempers the sharp acidity

02

Pour gently

Preserve the champagne-like bead

03

Keep a lacy collar

A thin head carries the funk

04

Sip slowly

Let the sourness unfold on the palate

V

Reviews

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THE MONK'S NOTE

Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.

Brother Anselm, cellarmaster

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

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    Many Belgian beers referment in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?